Strawberry Rhubarb Compote with Honey Custard
Rhubarb and strawberries, oh my! These two classic dessert fruits go bright and tangy with the addition of fresh ginger and balsamic vinegar. Served with a rich but barely sweet honey custard, this dessert is an excellent way to celebrate the start of summer.
- 1 lb strawberries hulled & sliced
- 1 lb rhubarb trimmed and sliced
- 1 cup heavy cream, preferably organic or from grass fed cows
- 3 Tbsp honey, good quality
- 6 egg yolks, preferably organic or pasture raised hens
- 1 whole vanilla bean
- 1/4 cup balsamic vinegar
- 1-1 1/2 cups sugar
- 1 Tbsp fresh gingerroot grated & peeled
To make the custard: Beat the egg yolks with a fork and set aside. Place cream in the top of a double boiler or in a bowl set over a steaming pan of water. Slice the vanilla bean and scrape the sticky seeds into the cream, then add the pod as well. Raise the heat to medium and cook until hot. Whisk in 3 T of the honey (or more if you prefer it sweeter). Transfer a small amount of the heated cream to your eggs, whisking vigorously to bring them to an equalized temp. Continue to add small amounts of cream until the temperature of the egg bowl is the same as the cream, then add the eggs to the cream. Transfer to a ceramic dish and allow to cool.
To make the compote, combine vinegar, sugar, and ginger in a small pot and bring to a simmer, stirring. Once sugar dissolves, add rhubarb and continue cooking until the rhubarb softens (2-5 minutes). Add the strawberries, stir once or twice, and remove from the heat.
Swirl cooled compote with custard and serve.